Strawberry Lemonade Ice Cream {Dairy Free + Vegan}

Summer is here in Northern California and it is HOT ... 100+ degrees, no thank you!

When it's this hot I don't want to cook much, in fact all I want is cooling drinks like slushy, blended watermelon lemonade + lots of homemade ice cream.  Yes, I eat it all day long, I have no shame in that, especially when it's made with REAL, nourishing ingredients. 

Because my whole family loves ice cream, I decided to come up with something refreshing + slightly sweet.  My husband and I were talking about lemonade and I thought how perfect that would be paired with strawberries in ice cream form!  I also wanted this recipe to be super special because it was the first ice cream that Tiny Love would get to eat.  This recipe is extra special because I knew it would be nourishing for our baby + it's just so yummy. 

Tiny Love enjoying every bite ... can you tell she liked it?

I'm super excited to be sharing this refreshing ice cream recipe over at Delicious Obsessions today! 

This Strawberry Lemonade Ice Cream is so delicious + refreshing!  Rich coconut milk paired with sweet strawberries + tangy, vibrant lemon juice ...  you're going to want to make it all the time ... for a treat, a snack, or for breakfast ... it's that good!  

Head over to DELICIOUS OBSESSIONS to get the full recipe for this Strawberry Lemonade Ice Cream!  Enjoy!

If you haven't visited Delicious Obsessions yet, make sure to check out some of my favorite posts: Better Than Take Out: Real Food General Tso's Chicken Recipe, Paleo Egg Rolls, Homemade Non-Toxic Coconut Oil Sunscreen Recipe, 225 Real Food Recipes to Replace Your Favorite Junk Food + Grain Free Strawberry Granola Cereal. 

IF YOU LOVE ICE CREAM AS MUCH AS I DO, CHECK OUT SOME OF MY OTHER HOMEMADE ICE CREAM RECIPES:

• Blackberry Ice Cream Bon Bons
• Peach Ice Cream
• Chocolate Avocado Ice Cream
• Sweet Carrot Ice Cream 
• Creamy Watermelon Ice Cream
• Honey Vanilla Ice Cream
• Cherry Ice Cream Bon Bons

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Mexican Hot Chocolate {Vegan Option}

I LOVE Hot Chocolate, especially during this time of year.  When I was a little girl my grandma would make it for me every morning when I stayed with her.  It was such a special treat and created a long time love of the delicious, warming drink.  

My husband grew up drinking Mexican Hot Chocolate with the traditional Ibarra Mexican chocolate.  I was so thrilled when I found TAZA chocolates at our local natural foods co-op.  TAZA is organic, stone ground {like traditional Mexican chocolate} and made with healthier ingredients than the traditional version.  I had been wanting to make Mexican Hot Chocolate for my husband for a long time ... finally, with this Mexican style chocolate I could!  And to my surprise, I ended up loving it.  I thought it would be too spicy for me, but the heat it just perfect and the flavor is divine!  My husband said it was the best hot chocolate he had ever had, better than the authentic version he grew up with.

I hope you enjoy this as much as we do!

  
Mexican Hot Chocolate

Equipment: Cutting Board, Knife or Standing Grater, Medium-Size Sauce Pan

{Affiliate links included help support this blog}

• 2 cups organic or raw whole milk {See Resources} or full fat coconut milk
• 1 tablespoon cacao powder
• 2.7 ounces of TAZA chocolate {I use 1 Cinnamon disc and 1 Guajillo Chili disc}
• 1-2 tablespoons honey {I use raw local creamed clover honey}
• 1 1/2 teaspoons gluten free vanilla extract
• 1/2 teaspoon grated orange zest {optional}
• 1/8 teaspoon ground cinnamon

1. Chop or grate the TAZA chocolate discs. 

2. Add all ingredients to the saucepan and heat over medium-low heat {low heat for raw milk} until all chocolate is melted - for about 5-7 minutes or until desired temperature.

3. Serve immediately. 

Yield: 2 servings

Vegan-Option: Use full fat coconut milk {this brand is bpa free, organic and non-gmo} and organic maple syrup grade B.

TAZA Chocolate: Other delicious flavors - Orange, Ginger and Vanilla discs, mix it up by using different chocolate discs.  If the chili heat is too much for you, omit and use just Cinnamon discs or Cinnamon and Orange discs.  Or if you want more spice, use all Guajillo Chili discs and increase the ground cinnamon to 1/4 or 1/2 teaspoon.

Looking for another version that has no spice/heat? Check out my 

Honey-Sweetened Hot Chocolate recipe.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesdays @ The Tasty Alternative.

Polvorones – Mexican Wedding Cookies w/ Orange Zest (Gluten Free, Egg Free)

These delicious Spanish shortbread-like cookies are common in Mexico and Spain.  In Mexico, they are traditionally served at weddings and special celebrations.   

Little Love’s Waldorf school had a Multicultural Festival a few weekends ago and I made these Polvorones for the dessert table.  We had so much fun making 80 of them!  We actually made 2 versions, one gluten-free and one grain-free, both delicious, but slightly different. 

Little Love making sand art at the Multicultural Festival

Polvorones – Mexican Wedding Cookies w/ Orange Zest 

(Gluten Free, Egg Free)

Equipment:Mixing Bowl, Standing or Hand-Held Mixer, Microplane Rasp Zester or Standing Grater, Baking Sheet/Stoneware Large Bar Pan, Fine Mesh Strainer

·      1 cup pasture butter, room temperature (See Resources)

·      ½ cup organic sugar/evaporated cane juice

·      2 teaspoons gluten free vanilla extract *

·      Zest of 1 organic orange

·      ¼ teaspoon Celtic sea salt (See Resources)

·      2 cups sprouted brown rice flour (See Resources)

·      1 cup almond flour

·      Organic powdered sugar for dusting

1.    Preheat oven to 325 degrees F.

2.   In mixing bowl, cream butter and sugar until light in color and fluffy.  Add vanilla and mix to combine.

3.   Add remaining ingredients and mix well, just until combined, do not over mix.  Dough will be moist and crumbly, but will come together with hands.    

4.   Make large dough ball with hands (make sure your hands are clean), cut into 4 equal parts with a knife.  Roll dough sections into little balls – each section should make 12 one-inch balls/cookies.

5.    Arrange dough balls about 2 inches apart on baking sheet.  Use a smooth/flat-bottomed floured glass to flatten the balls to about 1/2” thick. 

Little Love helping flatten the cookies with a glass.

6.   Bake about 12-15 minutes or until bottom is lightly golden brown, do not over bake.  Let cool on baking sheet for 10 minutes.  Using a fine mesh strainer, immediately dust the tops of the cookies with plenty of powdered sugar. 

7.   Remove cookies from baking sheet and set on a cooling rack to cool. 

Yield: Approximately 4 dozen cookies.

* Variations:  Replace some or all of the vanilla extract with pure anise extract or organic coconut extract for a delicious flavor. 

Egg-free Tuna Fish Cakes Recipe (Gluten-free)

Richard and I love my Fantastic Shrimp Cakes Recipe, however, Sam doesn't. She's 8 years old and much more prefers my Tuna Fish Cakes. So on the nights I make shrimp cakes, Sam gets tuna instead. These tuna cakes are super easy to make using a few basic ingredients from your pantry. Sam has been eating these cakes off-and-on for years and it's the only way I can get her to eat tuna. It's a great kid recipe, and served with a green vegetable, it's a complete meal. The picture above shows the tuna cakes served with my Best Brussels Sprouts recipe on the side.

Tuna Fish Cakes Recipe

2/3 cup water
1 tbsp olive oil
1/8 tsp salt
2/3 cup instant mashed potato flakes
1 can tuna packed in water
1 cup Rice Krispies cereal or Rice Chex cereal (divided)
Salt and pepper
3 tbsp vegetable oil for frying

First, make the mashed potatoes. In a small pot over High heat, add the water, 1 tbsp of olive oil, and salt. When boiling, add the potato flakes and mix it until you have firm mashed potatoes.

Put the mashed potatoes in a medium-size mixing bowl. Open a can of tuna and drain the water. Add the tuna to the bowl. Use a coffee grinder to grind the cereal into fine crumbs. Add 2 tbsp of the rice crumbs to the bowl and put the rest of the rice crumbs on a small plate. Mix the potatoes, tuna, and rice crumbs until well-combined. Divide the tuna cakes mixture into 4 pieces. Take each piece and roll them into balls in the palm of your hand, then flatten them into 1/2" thick patties. Gently press each side of each patty onto the rice crumbs on the plate to coat each side. Lightly salt and pepper each patty. You can make these ahead of time and refrigerate them for frying later.

In a medium skillet, add the cooking oil and heat the skillet to High heat. Wait for the oil to get hot enough to sizzle when you drop a small crumb in it. When a crumb sizzles, you can set the patties in. Let them fry for about 3 minutes per side until both sides are golden brown. When done, set them on a paper towel and blot off any excess oil. Makes 4 tuna cakes. Serves 1-2 people as a main course.

Fettuccine Alfredo w/ Lemon

Creamy, rich and absolutely delicious!  I love REAL Fettuccine Alfredo!

When you make it with REAL ingredients – pasture butter, cream and parmesan from grass-fed cows, you’ll get a healthy dose of GOOD fats (yes, I said GOOD FATS!), omega-3 fatty acids and CLA (conjugated linoleic acid).  You will also get a good dose of vitamin A, D, E and K. 

Enjoy every single bite!  And please don’t skimp on the Alfredo sauce! 

Fettuccine Alfredo

Fresh lemon juice and lemon zest cuts the richness of the dish and adds a really lovely flavor. 

Equipment: Large Saucepan, Wooden Spoon, Large Stock Pot, Colander, Microplane/Rasp Zester, Cheese Grater

·      1 ¼ cups raw cream or organic cream/whipping cream* (See Resources)

·      Zest of 2 lemons

·      3 tablespoons fresh lemon juice, from about 2 small Meyer lemons

·      ½ cup + 1 tablespoon pasture butter (See Resources)

·      1 ½ cups grated raw Parmigiano Reggiano cheese from grass-fed cows

·      ½ teaspoon Celtic sea salt, plus more for pasta water (See Resources)

·      12 ounces fettuccine brown rice pasta – or spaghetti, penne, etc.

·      Filtered water to fill a large stockpot

To Cook the Pasta

1.    Fill a large stockpot with filtered water, filled ¾ of the way.  Optional: Add sea salt to the water, it helps season the pasta.  Bring water to a boil. 

2.   Add brown rice pasta to boiling water, cook according to package directions.  [Note: If using brown rice pasta, it will take about 10-15 minutes to cook.  If using fresh, homemade, sprouted pasta, it will only take about 3-4 minutes to cook.]  During cook time, make the Alfredo sauce. 

3.   Strain cooked pasta through colander.  Place cooked pasta back into stockpot, add 1 tablespoon pasture butter, stir to coat. 

To Make the Sauce

1.    In a large saucepan, add cream, lemon zest and lemon juice, stir to combine.  Add pasture butter and cook over medium heat, stirring until the butter melts completely, about 2-3 minutes.

2.   Reduce heat to medium-low.  Add grated cheese and sea salt to cream mixture, stirring until cheese is melted and sauce begins to thicken slightly, about 5-7 minutes. 

3.   Add butter-coated cooked pasta to the Alfredo sauce.  Toss gently until coated.  Check for seasonings, add more sea salt if desired. 

4.   Serve immediately!  Optional: Serve with extra grated Parmigiano Reggiano.  

Yield: Makes about 4-6 servings.

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, look for a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Simple Lives Thursday @ A Little Bit of Spain in Iowa, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.

Baked Chili Meatballs

Baked Chili Meatballs w/ Raw Cheddar, Cilantro & Grated Carrots

Meatballs are a favorite of my Little Love, so I am constantly trying to come up with different flavor variations so they seem “new” each time we have them.  This is her favorite one, my go-to recipe if I need to make some fast.  Baking them is wonderful too, they cook fast and you can make large batches all at one time (my preferred method, I find they cook more evenly in the oven versus the stovetop).

Baked Chili Meatballs

Enjoy these topped with your favorite Chili toppings or alongside your favorite dipping sauce.  

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Fork

·      1 pound grass-fed ground beef (See Resources)

·      2 tablespoons chili powder blend (See Note below)

·      2 teaspoons dried thyme

·      1 fresh garlic clove, peeled, finely minced or grated

·      1 teaspoon Celtic sea salt (See Resources)

·      ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1.    Preheat oven to 400 degrees F.

2.   Place ground meat in a medium size bowl.  Add chili powder, thyme, garlic, sea salt and kelp granules.  Use a fork or one hand to combine just until ingredients are combined.

3.   Get baking pan ready.  Grab a small portion of the meat, roll into small ball in the palm of your hands, place on baking sheet.  Repeat until meat is gone. 

4.   Place baking pan in preheated oven and bake meatballs for 10 minutes, until brown. 

5.    Remove from oven and serve hot or store meatballs in an airtight container in refrigerator for later.    

Yield: 20-30 meatballs

Note: If you don’t have chili powder blend, try a combination of chili powder, cumin, coriander and oregano.

Serving Suggestions: Serve with your favorite dipping sauce or top with your favorite chili toppings like fresh cilantro, grated raw cheddar cheese, lacto-fermented Kimchi, sliced avocado, grated carrot, etc. 


This post is part of Traditional Tuesdays @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Make-ahead Monday @ Raising Isabella, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, and Fight Back Friday at Food Renegade.

Sprouted Cut-Out Cookies (GF)

Cookies Decorated by my Little Love

My Little Love and I really enjoy baking together.  One of her favorite things to bake is Vanilla Butter Cookies, especially when we make them into cut-out cookies.   

These cookies are sweet enough on their own (I prefer them plain), but they are an extra special treat with homemade Vanilla Honey Buttercream Frosting.  Enjoy them plain or frosted.  If you want to add color to your frosting, make sure to look for all-natural, plant-based food coloring (stay away from artificial food coloring!).  

Little Love excited about the cookies.

Sprouted Cut-Out Cookies (Gluten-Free)

These are so versatile, they are great any time of the year, just switch up the cookie cutters. 

Equipment: Large Baking Pan (I use a Stoneware Large Bar Pan), Medium-Size Mixing Bowl, Parchment Paper, Rolling Pin, Cookie Cutters

• 1 batch Vanilla Butter Cookies
• Extra sprouted flour for dusting

1. Make one batch of Vanilla Butter Cookies.

2. Preheat oven to 325 degrees F.  

3. Place a large piece of parchment paper (about 12 inches long) on a flat surface.  Place a small amount of sprouted flour in the corner of the parchment paper for you to use as needed.  Get your cookie cutters ready.  Lightly sprinkle a little bit of sprouted flour in the middle of the parchment paper.  Break cookie dough ball in half and place on top of the sprinkled flour.  Sprinkle sprouted flour on top of the dough ball.  Rub a little bit of sprouted flour on the rolling pin.  Roll the dough out about 1/4 inch thick.  

4. Use cookie cutters to cut out shapes/cookies.  Repeat until all dough is gone.

My Favorite Little Helper

5. Place cut-out cookies on baking pan.  [Note: If you are not using clay stoneware for baking, make sure to line your baking pan with parchment paper.]

6. Bake for about 15 minutes or until edges are light golden brown.  

7.  Allow cookies to sit on the pan for 10 minutes before removing.  Use a flat spatula to move the cookies to a cooling rack. 

8.  Allow to cool completely if you decide to frost them.  

Admiring her cookie.

Little Love enjoying her first bite of the cookie.

Yield: Varies.

Storage: Store in an airtight container.  


This post is part of Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, and Fresh Bites Friday @ Real Food Whole Health.